Ingredients:
•8-10 eggplants (400g total), I used chinese eggplants
•2-3 medium onions cut onto slices
• 400 g firm tofu
• 1 tablespoon of ginger garlic paste
• 5-6 tbsp homemade or store-bought Asian teriyaki sauce adjust according to desired taste (1/4 cup of low sodium soy sauce+ 2 tablespoons date syrup + red chili flakes or sriracha sauce to taste+ 1 tablespoon of almond butter, whisk all these well to form a sauce)
• Salt and pepper to taste
Cilantro, mint and basil according to taste!( Thai basil if available) will give delicious flavor to this dish
• Sesame seeds and chopped spring onion for topping ( optional)
Procedure:
1.Drain tofu and press excess water off and cut it into cubes or rectangle pieces and soy sauce + sriracha+ date syrup and some red pepper flakes and marinate tofu in this sauce for 30 minutes!
2. Air fry tofu for 15 minutes at 350F
3. Cut eggplants into 3-4 inches long pieces and add them in salted water for 20 minutes
4. In a large non stick pan sauté onions and add these eggplant pieces and sauté everything together for 4-5 minutes.
5. Add the sauce made with soy sauce, sriracha, date syrup and almond butter and let it coat the eggplants, cook this covered for 5 minutes.
6. Add air fried tofu and cilantro, mint and basil and mix well and off the stove!
7. Serve hot on brown rice or fried rice.
8. Spring onions and sesame seeds can be added for taste and garnish!
Red bell peppers can also be added along with onions to bring our flavor!
